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Saturday, April 12, 2008

prosciutto-wrapped apsaragus with lemon-dijon vinaigrette

prosciutto wrapped asparagus

In this month's issue of Food & Wine, there's an article featuring Mario Batali and his favorite ways to grill "italian-style". The original recipe calls for pancetta and an orange-based citronette, but I modified it somewhat by using a simpler lemon and dijon sauce and by using prosciutto in place of pancetta. This is an easy way to make eating your vegetables a lot more fun and impressive at the same time (it went incredibly well with the steak au poivre; the simpler sauce didn't overpower with its flavor).

Grocery list: 1 bunch asparagus (thicker stalks are better -- less labor-intensive), 1 lemon, dijon mustard, olive oil, prosciutto.

wrapping the asparagus

Wash and trim the asparagus. Wrap a slice of prosciutto around each stalk -- I actually cut the prosciutto in half first so there wouldn't be too much meat per each asparagus. Chill the wrapped asparagus for 15-20 minutes. Prep the sauce: whisk together 1 tablespoon dijon, 2 T olive oil, the juice of 1 lemon, salt & pepper.

Using a grill pan or a grill, grill the asparagus over medium heat for 5 minutes, turning to brown all sides of the prosciutto. I placed the pan in a 350 degree oven for an additional 5 minutes to cook the asparagus through (didn't want to burn the prosciutto). Drizzle the sauce over the top to serve. As a side note, in the future I'll try pre-cooking the asparagus for a couple of minutes first so I won't have to bother with the oven.

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